Proposed UNECE Bovine Ovine addition TOPSIDE CAP OFF

Proposed UNECE Bovine / Ovine addition TOPSIDE CAP OFF - 2011 Alternative Description: INSIDE CAP OFF 2011 Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. Fat deposits are removed. Point Requiring Specification: Removal of the M. pectineus and/or M. sartorius muscles. Additional to Bovine Standards TOPSIDE CAP OFF SIDE MUSCLES REMOVED Alternative Description: INSIDE CAP OFF SIDE MUSCLE removed Topside Cap Off –Side Muscles removed is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. The following side muscles are removed M. pectineus and M. sartorius muscles. Fat deposits are removed.

Proposed UNECE Bovine / Ovine addition BONELESS SHEEPMEAT • • • CHUMP - 5130 Chump is prepared from a Leg Chump On Boneless (item 5060) and is removed by a straight cut approximately 12 mm from the hip joint (acetabulum) and at right angles across the primal. Points Requiring Specification: Flank removed. Specify surface fat trim level. Additional to Ovine Standards RUMP Chump is prepared from a Leg Chump On Boneless (item 5060) and is removed by a straight cut approximately 12 mm from the hip joint (acetabulum) and at right angles across the primal. The cap muscle, Flank and associated fat are removed

Proposed UNECE Bovine / Ovine addition BONELESS SHEEPMEAT RACK CAP - 5086 Rack Cap is prepared from a Rack – Cap On (item 4932) by removing the cap muscle covering the eye muscle portion. The cap will be comprised of the M. trapezius, M. latissimus dorsi. Further trimming of the cap is as agreed between buyer and seller. Point Requiring Specification: • Specify fat trim level.